Fining.



Ni'frn Srarns ALBERT E. BERRY, OF STRATFORD,

Patented September 8,.1Q03.

ENGLAND, ASSIGNOR TO ATBIOAKE FHNIN'G.

SPECIFICATION forming part of Letters Patent No. 738,151, dated September 8,. 1903. Application tiled February 13, 1902. Serial No 93,970.. (No specimens.)

To all who m, it may concern:

Be it known that I, ALBERT EUSTACE BERRY, a citizen of England, residing at 101 Carpenters road, Stratford, in the county of Essex,

England, have invented a certain new and useful Improvement in Finings, (for which application has been made for a patent in GreatBritaiu, datedSeptember 21, 1901, No. 18,874,) of which the following is a specification. v

For many years an excellent fining material for beer, wine, and other fermented liquors has been manufactured from isinglass in the form of an emulsion in a slightly-acid liquid, taking six to eight weeks to prepare, as is well known to brewers and fining manufacturers, and was first described by Coleof common salt (sodium chlorid) and the mixman. (British specification No. 799 of 1865.) By the term isinglass is here meant the dried swimming-bladders of various fishes and the substance of the same chemical prop erties which exists in most fish-skins. Such an emulsion has hitherto been preserved by some suitable antiseptic and has been transported in cold or temperate climates, but not in warm climates, because by lengthened exposure to a temperature of 70 to 80 Fahrenheit and upward, such as is vnormal in hot countries, the isinglass passes into gelatin, which, as iswell known, is useless as a fining material for beer orwhite wine. (Compare Allens Commercial Organic Analysis, second edition, Vol. IV, pages 47 6, 477.)

The present invention relates to the pro; duction from the said emulsion of isinglass of a concentratedextract consisting of isinglass'in a form in which it may be exposed to warm climates without conversion into gelatin and may be readily again emulsified. For this purpose the original emulsion is mixed with five to ten per cent. of its weight ture is allowed to rest forafew hours, in which time the isinglass" is precipitated. Other salts, such as sodium sulfate, are capable of precipitating isinglass from the emulsion and for the purpose of this invention are 'equivalent to sodium chlorid. The precipitate is separated from the liquid by filtration or otherwise and pressed into cakes, slabs, or tablets until it is ot the desired degree of dryness. To use this cake as a fining material, it is only necessary to steep it for a few hours in cold water and then to add .sufiicient cold water to bring it to an emulsion of .the proper density. For example, if the cake contain about 40 per cent. of water it may be soaked in about five times its weight of cold water first, and after twelve hours twenty times its weight of water may then be added, the whole being well mixed. When water to the above extent of forty per cent. is left in the cake,

some preseryative or antiseptic should be added to the isinglass precipitate. It is also advantageous to add some solid acid, like boric acid, tartaric acid, or citric acid, to the precipitate before it is pressed, particularly if it is to be hard pressed, as such acid aids the subsequent emulsificatiou of the cake. "Boric is preferable because of its preservative qualities, as then no other antiseptic need beused. It is obvious that the cost of transportingthis concentrated fining mate-' rial is less than that of transporting the emulsion ready for use, and. it is a great advantage that the material can pass through a hot climate without change.

"Having thus described'the nature of this invention and the best means I know of carrying the same into practical efiect, I claim-' 1. The method of treating emulsions of isinglass to prevent the hydrolysis of the isin'glass and to prepare a readily-emulsifiable prod uct, which consists in precipitating the isinglass from the emulsion by means of a salt,-

and pressihg the precipitate.

. 2. The'method of treatingemulsions of isin-' glass to prevent the hydrolysis of the isingla'ss and to prepare a readily-emulsifiable product, which consists in precipitating the isinglass from an acid emulsion by means of a salt, and pressing the precipitate.

3. As a new article of manufacture, a cake consistingof pressed precipitated isinglass; no ofpressedprecipitatedisinglass,distinguished a preservative and a solid acid. by its indistinctly fibrous character, and its "In testimony whereof I have hereunto setproperty of emulsifying readily with cold my hand in presence of two subscribing wit- 5 water. nesses.

4. As a new article of manufacture, a cake consisting of pressed precipitated isinglass Witnesses: and a solid acid. WALTER I. SKERTEN,

5. As a new article of manufacture, a cake \GEJRALD L. SMITH.

A. E. BERRY 

